This turkey chilli is very versatile and can be used to make chilli cheese fries, served with some wholemeal basmati rice, or even served in lettuce tacos with guacamole & salsa on the side or how about a topping for baked sweet potato. You could make up a large batch and freeze it in case of emergencies!
400g Turkey Mince
1 Onion, chopped
3 Cloves of Garlic, crushed
1 Chilli, chopped (optional, I like it hot!)
1 Tin of Chopped Tomatoes ( I use the one from Aldi with added chilli)
1 Tin of Kidney Beans, drained and rinsed
300ml Beef Stock
1 tsp. Smoked Paprika
1 tsp. Cayenne Pepper
1 tsp. Chilli Powder
1 tsp. Ground Cumin
1 tsp. Ground Coriander
2 tbsp. Worchester Sauce
2 tbsp. Tomato Puree
Coconut Spray Oil
In a large pot heat up the oil on a medium heat and fry off the onion, garlic and chilli. Add the mince and brown it off.
Next step is to add in all your spices and make sure to mix them around to coat the mince.
Add in the tomatoes, stock, Worchester sauce and tomato puree. Stir.
Bring to the boil then leave to simmer for at least 30 minutes for the flavours to infuse.
Give it a taste test, if you like it hot add some crushed chilli flakes . Also add in the kidney beans and leave it to simmer for a further 15 minutes.
I served mine with sweet potato fries and topped it with some grated cheese, jalapeños and fresh coriander.
Just chop a sweet potato and spray it with some coconut oil, season with cumin, paprika and chilli powder and pop into a pre heated oven for 15 minutes at 200c.
This is just for the turkey chilli. It makes 4 servings , each one is equal to 221 calories, carbs 19g, fat 2.5g, protein 30g.
You will need to add in the extra calories etc. for sweet potato, rice or what ever way you are choosing to serve it!
Most importantly, enjoy!